Cream the butter and sugar

• Place the sugar in the mixer bowl and add the softened butter.
• Cream together until light and fluffy.

Add the wet ingredients

• Add the egg and mix in.
• Pour in the orange juice and the vanilla bean paste and mix until combined.

Add the dry ingredients

• Add the baking powder.
• Scoop and level the flour into the bowl.
• Return to the mixer and mix just until the dough comes together.

Chill the dough

• Wrap the dough and refrigerate it for 2 to 3 hours, or overnight.

Roll, cut and bake

• Roll the chilled dough out on a floured surface.
• Cut out shapes with the cookie cutters and place them on a baking tray.
• Bake at 180 °C until the edges are just set and barely golden.
• Let the cookies cool completely on a cooling rack.

Make the frosting

• Beat the softened butter until smooth.
• Add the powdered sugar, milk, vanilla extract and almond extract and beat until fluffy, adding more milk if needed.
• Tint with green food coloring if desired.

Frost the cookies

• Spread or pipe the frosting over the cooled cookies.
• Let the frosting set before storing.